Cranberry Pistazie Biscotti
Dieses Rezept für Cranberry-Pistazien Biscotti ist aus “Martha Stewarts Backhandbuch” abgeleitet.
Quelle: Martha Stewart Living, Februar 2002
Ausbeute
Dieses Rezept für Cranberry-Pistazien Biscotti ist aus “Martha Stewarts Backhandbuch” abgeleitet.
Quelle: Martha Stewart Living, Februar 2002
Ausbeute
Mathew
26.04.2023 @ 22:07
This recipe for Cranberry-Pistachio Biscotti is derived from “Martha Stewarts Baking Handbook”. Source: Martha Stewart Living, February 2002. Makes about 4 dozen. Yield. Ingredients: 1/2 cup dried cranberries, 1/2 cup boiling water, 3 cups all-purpose flour plus more for dusting, 2 teaspoons baking powder, 1/4 teaspoon salt, 4 tablespoons unsalted butter, room temperature, 1 cup sugar, plus more for sprinkling, 3 large eggs, plus 1 large egg, lightly beaten, 2 teaspoons pure vanilla extract, 1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped. Directions: 1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Stir in cranberries and pistachios. 3. Turn dough out onto a lightly floured surface; divide in half. With floured hands, shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. Flatten logs slightly. Brush beaten egg over the dough, and generously sprinkle with sugar. 4. Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25 minutes. Transfer logs to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees. 5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Arrange slices, cut sides down, on wire rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be stored in an airtight container